Brussel Sprouts with Caramelized Onions and Pecans...

Brussel Sprouts with Caramelized Onions and Pecans

Ode To The Sprout

Loud and clear you’ll hear me shout

about my love of the Brussel sprout.

So this day I will give thanks

for a veggie that tops the ranks.

Like wee, tiny cabbages green and bright

every mouthful a sheer delight.

Those who hate them don’t know ‘owt’

about the lovely Brussel sprout.

©2012 Luna Raye

As much as I would like to say I was a perfect child, I wasn’t. I was naughty, had tantrums and caused my parents all sorts of grief. However, I always ate my Brussel sprouts. That probably isn’t much of a consolation but that’s all I’ve got.

For years I was content having sprouts boiled and served up with butter, salt and lots of pepper. Now I have discovered there are other ways to prepare these magical veggies. This particular dish has come my way via the GE Healthahead website which has a huge range of delicious and healthy recipes. I think even those who aren’t keen on Brussel sprouts will be converted once they give this a try!

One new thing I have learned about Brussel sprouts is that they are also known as ‘Brussels sprouts‘. Apparently spelling them either way is fine – they still taste wonderful.

Brussel Sprouts with Caramelized Onions and Pecans

Ingredients

1 large sweet onion

2 teaspoons unsalted butter

1 Tablespoon brown sugar

400g fresh Brussel sprouts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped pecans, toasted

Directions

Prepare the Brussel sprouts by cutting them in half and then into shreds

Set sprouts to one side

Melt butter in a large non-stick frying pan over medium heat

Add the onion and cook for approximately 15 minutes or until onions have softened

Stir in brown sugar and cook for a further 3 minutes, stirring frequently

Add the shredded sprouts to the pan and 3 Tablespoons of water to the pan

Saute with the onions for approximately 10 minutes or until tender

Add pecans and serve immediately

Enjoy!

Baked Grapefruit...

Baked Grapefruit

My memories of grapefruit involve a whole lot of fuss over something bitter and unpleasant. There were of course the special spoons needed in order to separate the tart flesh from the rind. Then there was the necessary addition of sugar (and lots of it) in order to make it palatable. A few years ago, after reading about it’s many health benefits, I decided it was time to give it a second chance. Sticking my special spoon in, I was promptly treated to a large of squirt of juice directly into my eye.

In that moment I gave up on having anything to do with this citrus beast ever again. Well that’s what I thought until I watched Sunny Anderson make this incredible dessert. O.K O.K – there was peeling and segmenting and cutting involved but this time I wore goggles.

Luna 1 – Grapefruit 0

Of course this dessert doesn’t shy away from the fact that grapefruit does need a bit of sweetening up. The brown sugar, ice cream and meringue are (in my mind anyway) cancelled out through the healthful benefits of the grapefruit – so this is a perfectly healthy and delicious treat. It is also unbelievably easy to make. I whipped this up last night at 8pm. When I say whipped – I mean it. I don’t have an electric whisk so the meringue was all done by hand. This (also in my mind) makes it ‘cardio friendly’.

Sunny Anderson’s Baked Grapefruit

Ingredients

3 grapefruits

1/4 cup brown sugar

1/2 teaspoon vanilla extract

2 egg whites

1/4 cup sugar

1 1/2 cups vanilla ice cream

Special equipment 6 (4-ounce) ramekins

Directions

Heat oven to 450F / 230C / Gas Mark 4

Remove the ends of the grapefruit to stabilize them on the cutting board

Using a sharp knife, remove the skin and bitter pith from the flesh

Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane

Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins

In a large bowl, beat egg whites until light and fluffy

Add sugar and beat until meringue is glossy and holds stiff peaks

Top each ramekin with 1/4 cup of ice cream

Cover with meringue and bake until golden brown, about 7 minutes

Enjoy!